Gather round all, and grab yourself a bowl of Instant Pot Chili. This filling, healthy pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and it saves and reheats like a champ.
Whether I’m cooking for a crowd or looking for a yummy meal to last us all week long, chili is one of my favorite recipes to make.
This easy Instant Pot chili is ideal good mood comfort food.
Made with simple, nutritious ingredients like ground beef or ground turkey, canned beans, and sweet potatoes, it’s healthy, hearty, and will warm you to your core.
The quickest remedy for a chilly night is a warm, hearty bowl of chili, and this is the chili for the job.
Now that we’re cooking more often at home, I’ve been reconnecting with my Instant Pot. I love how quickly the recipes I make in it come together, and I really love the way it cuts down on dishes.
This Instant Pot turkey chili cooks with just 10 minutes of pressure cook time yet tastes as if it’s been simmering away on the stove all day.
5 Star Review
“This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”— Dylan —
How to Make Healthy Instant Pot Chili
This Instant Pot turkey chili recipe with beans is inspired by my favorite Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans.
I used a similar blend of spices but omitted the quinoa in favor of a second type of canned beans. I like the variety of textures between the two, and the bonus fiber and protein too.
- Ground Turkey. Turkey is rich in filling protein and vitamins, making it the perfect healthy meat option for this chili. Ground chicken would also work well here, as would lean ground beef. If you’re looking for a vegetarian Instant Pot chili, try my Instant Pot Vegetarian Chili.
I do not recommend making this Instant Pot chili with frozen beef (or any other frozen ground meat), as the meat needs to fully brown and cook through to make sure it is safe and to give it great flavor.
- Veggies. I LOVE packing nutrient-dense vegetables into my chili, and this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious. The veggies’ natural sweetness balances the smoky spices too.
- Canned Beans. It’s chef’s choice here! You can use black beans, dark or light red kidney beans, chickpeas, or try a mixture. The beans give the chili body and will help keep you full for hours. (For Instant Pot chili no beans, check out my Instant Pot Paleo Chili.)
- Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
- Chili Powder + Cumin + Garlic Powder. A little heat from the chili powder and a lot of flavor from all three. These spices help give the chili that simmered all day flavor.
- Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili.
- Toppings. Endless options! More on that below.
- Sauté the turkey and onion in the Instant Pot. Once the meat is browned, stir in the spices.
- Stir in the remaining ingredients. (Scrape up any stuck-on bits of food to keep chili from burning in the Instant Pot.)
- Cover, seal, and cook on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!
The Best Instant Pot Chili Toppings
- Avocado. Cool, creamy, and scrumptious with this chili. This is a house favorite!
- Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
- Cilantro. A fresh and flavorful topping.
- Cheese. For added indulgence, sprinkle some shredded cheese on top of your bowl.
- Jalapeno. Turn up the heat with some diced jalapeno. (You can always sneak in a little more chipotle chili powder too for a spicy turkey chili.)
- Bacon. Instant Pot chili with bacon would be delicious! Try adding some cooked and crumbled pieces of Oven Baked Bacon over the top of your bowl. You also could start this recipe by sauteeing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, then sprinkle the bacon on prior to serving.
- To Store. Store chili in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
- To Freeze. Place leftover chili in an airtight freezer-safe storage container in the freezer for up to 3 months.
Meal Plan Tip
Chop all vegetables up to 1 day in advance, and store them in the refrigerator.
Recommended Tools to Make this Recipe
- Instant Pot. Other electric pressure cooker brands with similar cooking functions should work too. This is a great tool for making any of my Healthy Instant Pot Recipes.
- Ladle. I use this to transfer the chili to bowls and storage containers.
- Chef’s Knife. Perfect for chopping the vegetables in this recipe.
Instant Pot Chili
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons chipotle chile powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 medium sweet potatoes peeled and cut into 1/2-inch dice
- 1 medium red bell pepper diced
- 1 can crushed tomatoes (28 ounces)
- 2 cans beans (15 ounce cans) , rinsed and drained (any mix of black beans, dark or light red kidney beans, or chickpeas—I used 1 can of black and 1 can of light red kidney)
- 1 1/2-2 1/2 cups low-sodium chicken broth
- For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
- Set an Instant Pot to sauté and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes.
- Add the chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
- Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups chicken broth. Stir well.
- Cover, seal, and set to cook on high pressure for 10 minutes.
- Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.
- TO STORE: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
- TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
- If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
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